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Wednesday, February 11, 2009

I bought new potatoes to go with our Filet with Mushroom-Blue Cheese Sauce. I had planned on roasting them, but then was craving mashed potatoes. Then I remembered that I had a new tool I wanted to use -I purchased this double action potato masher at The Chopping Block in Chicago when I was there for an event back in October. I normally roast the garlic when I'm making garlic mashed potatoes, but I didn't feel like waiting for it to roast tonight so I put the garlic cloves in with the potatoes when they were cooking. This recipe is something I threw together as I went along - Ingredients

2 lbs new potatoes, washed and quartered (unpeeled)

3 cloves garlic, roughly chopped

Salt

2 tbsp butter

1/3 c light cream

Dried parsley - for color

Directions

Put potatoes in a pot with the garlic. Cover with water, add approximately 1 tsp salt, and bring to a boil. Cook until the potatoes are fork tender, about 15-18 minutes.

Drain water and return pan to the stove over very low heat.

Add butter and cream and bring to a light simmer.

Roughly smash the potatoes and mix in the dried parsley.

Adjust salt if needed.

I normally don't like the skin to be left on when making mashed potatoes, but I liked it this time, most likely because the texture was chunky so the skins didn't get in the way.

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